Creamy Tomato Orzo with Crispy Chicken

1. Generously season the chicken thighs with salt.
2. Place the seasoned chicken thighs skin-side down in a cold cast-iron skillet. Set the heat to low and cook for about 15 minutes, or until the skin turns a beautiful golden brown. Keep an eye on it to prevent the skin from burning.
3. While the chicken cooks, heat the 2 tablespoons of olive oil in a large pot set over medium heat.
4. Add the diced onion and sliced garlic to the pot, sautéing until soft and fragrant.
5. Once the onion and garlic are translucent, stir in the whole cherry tomatoes.
6. Continue cooking until the tomatoes burst and release their juices.
7. Stir in the orzo and water. Simmer for about 10 minutes, stirring occasionally, until the orzo is tender.
8. By now, your chicken should be ready to flip. Cook the other side for about 2 minutes to finish.
9. To serve, spoon the creamy tomato orzo into bowls and top with the crispy chicken thighs.
10. Finish with freshly grated parmesan, a sprinkle of basil (optional), and season with additional salt and pepper to taste.